Instructions

• Make dough:
• 01 Sift flour, baking powder and bicarbonate of soda into a bowl. Mix well. Add salt (optional). Pour in oil, yoghurt and warm milk. Bring together and knead to a smooth dough. Add extra milk if mixture is too dry. Do not over wet.
• Rest:
• 02 Place dough in a clean bowl, cover with a dry cloth and allow to rest 30 minutes.
• Prepare to cook:
• 03 Turn out dough onto a flat lightly floured work surface. Shape to an oval shape. Brush the top melted butter and a scattering of coriander and poppy seeds. Now bake by your chosen method.
• Method 1 stove top:
• 04 Lightly butter a pan or griddle. Place on the heat and heat to hot. When hot place the whole dough on the griddle and cook until toasted, then turn over and repeat the process. Once both sides are toasted and golden brown, select a top, remove from the griddle and finish with a generous brushing of the hot melted butter and top with coriander and poppy seeds. Serve immediately.
• Method 2 oven:
• 05 Place naan on a lightly oiled baking sheet, brush with melted butter and top with coriander and poppy seeds. Bake in a hot oven for 15 minutes or so. When golden brown, remove from the oven and finish by brushing the top with extra melted hot butter. Serve.
• Method 3 wood fire oven:
• 06 Place naan on an oiled wrack, brush with melted butter and topping. Place in hot wood fire oven. Baked until golden brown. Remove from wrack, brush with extra melted butter and serve.
• Serve:
• 07 Take to the table hot and break into pieces by hand to share.